PULAO | VEG PULAO | VEGETABLE RICE | PAUAO RICE RECIPE | VEG RICE | vegetarian recipes | VEG RECIPE



PULAO | VEG PULAO | VEGETABLE RICE | PAUAO RICE RECIPE | VEG RICE | vegetarian recipes | VEG RECIPE
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INGREDIENTS:
1. Oil-2 Spoons
2. Butter-2 spoons
3.
cumin seeds-1/2 spoon
Fennel Seeds-1/2 spoon
Shahi Jeera-1/2 spoon
Cinnamon Stick-1/2 inch
Cardamom-4-5
Bay leaf-2
Dhagad Phool-1/2 spoon
Cloves-5-6
4.Onions (chopped)- 1 cup
5.Green chillies – 4
6.Salt – as per taste
7.Turmeric powder – 1/2 spoon
8.Ginger garlic paste – 2 spoons
9. Mexed veg
potatoes = 1/2 cup
Fresh Green Peas – 1 cup
Fresh Beans – 1/2 cup
Carrot – 1
10.Tomato(chopped) – 1 cup
11.Coriander powder – 1 spoon
12.red chilli powder – 1 spoon
13.Garam masala Powder – 1 spoon
14.Curd – 1 cup
15. soaked Rice – 2 cups
16.Coriander Leaves

PROCEDURE:
1.Soak 2 cups of Basmathi rice in 3 cups of water.
2.For gravy add 3 spoons of oil and 2 spoons of butter.
3.After butter is melted, add whole biryani masala ingredients.
4.Then add chopped onions,turmeric, salt and green chillies and mix well.
5.After onions turn golden brown, add ginger garlic paste and let it fry for 2 minutes.
6.Then add mixed vegetables and mix well.
7.Let the vegetables cook in low flame for 3 minutes until they become crunchy and fried well.
8.Then add chopped tomatoes, coriander powder, red chilli powder, garam masala powder and mix well.
9.Then close the lid and let it cook in low flame for 4 minutes until oil separates.
10.Add required amount of salt if needed.
11.Then add beaten curd and mix well.At this stage you can add chopped mint leaves.
12.Close the lid and let it simmer in low flame for 3 minutes.
13.Now gravy is ready. Switch off the flame and keep aside.
14.now mix the gravy with soaked rice and stir well.
15. Pressurecook rice for a whistle and rest it aside for 5 minutes.
16.Then open the lid and mix the biryani.
17.Serve the biryani with raitha and lemon juice.You can garnish with coriander leaves.

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